Patti LaBelle's Famous Sweet Potato Pie Is the Only Dessert I'm Making This Thanksgiving

It's no secret that Patti LaBelle is an icon. Celebrated for her remarkable achievements in both the music and the food industry, the Godmother of Soul has been making hits in the studio and the kitchen for decades. As a true fan of the powerhouse vocalist, I've tried as many of her recipes as I could find. From her fall-off-the-bone short ribs to her simple roasted vegetable medley, they've all been a hit.

😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳🍔

With Thanksgiving just around the corner, I knew wanted to find a Patti recipe for my family and friends to talk about. And while I could have easily gone with a recipe I've tried (and loved), I wanted to give something new a try. So when I stumbled upon Patti LaBelle's Sweet Potato Pie recipe, I knew that was exactly what I needed to serve this holiday season. After all, who doesn't love a good sweet potato pie?

And yes, I know I can buy a version of the pie at Walmart, but I suspected that making Patti's original recipe from scratch would be the way to go for a special meal like Thanksgiving. Here's how it went when I gave it a go in my kitchen.

Get the recipe: Patti LaBelle's Sweet Potato Pie

Ingredients For Patti LaBelle's Sweet Potato Pie

To make Patti LaBelle's famous sweet potato pie, you'll need a pie dough recipe of your choice. You can also use Patti's Favorite Pie Dough recipe from her 2017 cookbook, Desserts LaBelle or pick up a store-bought crust, if that's more your speed. True confession: That's what I did.

For the filling, gather 2 1/2 pounds of orange-fleshed sweet potatoes, scrubbed but unpeeled. You’ll also need melted unsalted butter, granulated sugar, evaporated milk, eggs, ground nutmeg, ground cinnamon and salt.

For the whipped cream topping, you'll need heavy cream, confectioners’ sugar and vanilla extract. If you need a shortcut, you can pick up a can of whipped cream for the topping.

Related: Patti LaBelle's Easy Candied Sweet Potatoes Capture the Essence of Soul Food

How to Make Patti LaBelle's Sweet Potato Pie

First, make your pie crust and fit it into your pie plate. If you're using a pre-made pie crust, unwrap the dough and put it in the pie pan or if it's a crust that comes inside the foil pan, you've just saved yourself a step.

Preheat the oven to 375° and position the rack in the lower third. Line the inside of the pie crust with aluminum foil and fill with pie weights, dried beans or uncooked rice. Place the pie pan on a rimmed baking sheet and bake for 12 to 15 minutes until the crust begins to brown. Remove the foil and weights, then bake for an additional 10 minutes until the crust is dry on the bottom. If the crust puffs up, pierce it gently with a fork, then transfer to a wire rack to cool.

Related: Patti LaBelle’s Easy Mac and Cheese Is Practically Perfect

While the crust bakes, prepare the filling. Pierce the sweet potatoes with a fork and arrange them in a spoke pattern on the microwave turntable to help them cook evenly. Cook on high for 8 to 10 minutes, turning halfway through, until tender. Let the sweet potatoes cool, then split them and scrape the flesh into a medium bowl. You'll need 2 cups of mashed sweet potatoes for the filling.

Using an electric mixer, blend the melted butter with the sweet potatoes. Add the sugar, evaporated milk, eggs, nutmeg, cinnamon and salt, beating on low until the sugar dissolves. Spoon the filling into the cooled pie crust and smooth the top. (This recipe actually gave me more filling that I anticipated, so I made two pies instead of one.) Place the pie on a baking sheet to catch any spills in the oven.

Bake the pie at 375° for 15 minutes, then reduce the oven temperature to 350° and continue baking for about 30 minutes—or until the filling is set and no longer jiggles in the center. Transfer the pie to a wire rack to cool completely. The pie can be covered and refrigerated for up to a day. For the best flavor, take the chilled pie out of the fridge an hour before serving so it can warm up.

For the whipped cream, chill a medium bowl in the freezer for about 5 minutes. Add the cream, confectioners’ sugar, and vanilla. Whip on high speed with an electric mixer until soft peaks form. The whipped cream can be stored in the refrigerator for up to a day—just whisk again to thicken if needed. Slice the cooled pie and serve with a dollop of whipped cream for the perfect finish.

Related: Patti LaBelle's Peach Cobbler Is So Good, I Would Serve It to My Southern Grandmother

What I Thought About Patti LaBelle's Sweet Potato Pie

Patti LaBelle’s homemade sweet potato pie recipe is a true testament to soul-warming holiday desserts. From start to finish, the process is surprisingly simple and streamlined, perfect for bakers of any skill level.

My pies emerged from the oven with a glossy, golden-brown top that hinted at its luscious interior. Each slice was tender, moist and full of flavor—striking the perfect balance between sweetness and earthiness. The buttery crust provided a delightful contrast in flavor and texture.

The first bite immediately reminded me of Patti's candied yams I made last year, which were equally as rich and flavorful. This pie feels like an homage to those beloved holiday dishes, evoking a sense of nostalgia and serving up exactly what you want to eat this time of year. The blend of cinnamon and nutmeg infuses each mouthful with warmth, making it the perfect end to any holiday meal. Patti LaBelle’s sweet potato pie is a must-have addition to any festive table.

Up Next:

Related: The Secret Ingredient for the Best-Ever Mashed Potatoes, According to Oprah